Recipes

Carrot and Ginger Muffins Recipe

Posted by Niel Neethling on April 9, 2025

Let’s whip up some carrot and ginger muffins that are super tasty and just a little bit special. These muffins are a great mix of sweet carrots and zingy ginger—perfect for breakfast, a snack, or whenever you’re craving something homemade. Carrots add natural sweetness and earthiness, while ginger brings a warm, spicy kick, making these muffins cozy yet exciting.

Ingredients

1 ½ cups all-purpose flour (or whole wheat flour)
¾ cup brown sugar (or honey/maple syrup)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon (optional)
¼ tsp salt
2 eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)
⅓ cup vegetable oil (or coconut oil/applesauce)
1 ½ cups finely grated carrots (about 2-3 medium carrots)
2 tsp grated fresh ginger (or 1 tsp ground ginger)
Optional: ½ cup chopped walnuts or raisins

Step-by-Step Instructions

Step 1: Get Set Up

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it. Grate your carrots and ginger, and measure out all ingredients.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, baking-Alter soda, cinnamon, and salt.

Step 3: Mix the Wet Ingredients

In another bowl, beat the eggs (or flax eggs), oil, and grated ginger until combined.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients and stir gently with a spatula. Add the grated carrots (and walnuts or raisins if using). Mix just until combined—don’t overmix.

Step 5: Fill and Bake

Spoon the batter into the muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.

Step 6: Cool and Enjoy

Let the muffins cool in the tin for a few minutes, then transfer to a rack. Enjoy warm or store for later.

Tips for Perfect Muffins

Don’t overmix the batter to keep muffins light and fluffy.
Use fresh baking powder and soda for a good rise.
Add applesauce or extra oil for extra moist muffins.
Grate carrots finely for better texture.

Serving Suggestions

Spread with cream cheese for a rich treat.
Drizzle with a lemon glaze (mix powdered sugar and lemon juice).
Dust with icing sugar.
Pair with coffee or chai tea.

Storage

Store in an airtight container at room temperature for 2 days. For longer storage, wrap individually in plastic wrap and freeze in a bag. Thaw before serving.

Dietary Variations

Vegan: Use flax eggs and plant-based milk if needed.
Gluten-Free: Use a gluten-free flour blend with xanthan gum.
Lower Sugar: Substitute maple syrup or agave.

Enjoy Your Muffins!

Baking these muffins fills your kitchen with warm, spicy aromas. Enjoy the process and savor the cozy flavors of carrot and ginger in every bite. Happy baking!